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Friday, January 21, 2011

Spaghettini with Garlic and Lemon

From the kitchen of One Perfect Bite...I love the spare simplicity of Shaker and Bauhaus design, and, on very busy days, I appreciate that same simplicity in my food. Today was a day made busy by a wonderful break in the weather. The almost balmy day kept me outside for far too long and made dinner preparation a rushed affair. On nights like this, I grill a steak or chicken and pair them with a simple, nearly naked, pasta that I like to sauce with lemon and garlic and very little else. It makes for an easy meal that can be on the table in minutes and the leftover pasta is good for a lunch or two as well. The recipe on which my lemon pasta is based originally appeared in Gourmet magazine. Giada De Laurentiis has a similar recipe that is enormously popular with her fans and readers. If you like simply sauced pastas, you'll quickly make this dish your own and not bother with recipes at all. Before you do that, however, there are a few things you'll have to keep in mind. Your first consideration should be the garlic. It burns quickly and should be cooked only until it colors. If it burns, you'll have to toss the oil in which it cooked and that's a waste of time and money. Another concern, especially for those of you who still have young children at the table, is how hot you want the dish to be. The heat here is provided by red pepper flakes and a range of measure is given for their use. Only you know your family's tolerance for heat. Most folks, at least initially, will be more comfortable at the lower end of that range. You also can control the amount of lemon and garlic you use in the recipe. I offer my choices only as suggestions, but, I hasten to add, they are suggestions that work, and they are sound choices for your first execution of the recipe. It's also important to remember that pasta never waits for sauce, the sauce should be waiting for the pasta. I think you'll like this dish. It's inexpensive, easy to make and really tasty. It is also a great entree for Meatless Mondays. Here's my version of the recipe. Spaghettini with Garlic and Lemon...from the kitchen of One Perfect Bite adapted from Gourmet Magazine

Directions:1) Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain pasta in a colander.2) While pasta is boiling, cook garlic and red pepper flakes (to taste) in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 5 minutes. Stir in zest, then juice, salt, pepper, and 1/2 cup reserved cooking water and bring to a simmer.3) Add pasta and toss with sauce and parsley. Add more water if sauce seems too dry. Yield: 4 main course servings.

Mary, great combination and I am sure this will taste great and looking at it makes me drool and salivating and at the same time HUNGRY ! :p Love the beautiful colors of this pasta dish :) Thanks for sharing such a classic pasta dish :)

I love that flavor combo. Lemon always adds something to a dish, particularly when it's meant to be on the lighter side. I think lemon and garlic both do a good job of lightening up a pasta meal. I usually avoid cream sauces because they are too heavy. I like them, but after a few bites, I just can't eat any more.

This is a favorite of ours at Linderhof. My husband prefers this to any other pasta and will even order it out!!! But we usually have ours sans grilled meat on the side -- just a salad to go with. In his eyes, this pasta is the star of the dinner!

Mary - thank you so much for your lovely comments on my blog. I'm your newest follower. I am loving the recipes you have featured. I have my eye on that Lemon Pound Cake. I adore anything lemon so that is right up my alley! So nice to meet you!

I'm hugely jealous of your balmy day. But the dish is a welcome respite from winter. I welcome all things simple and have made variations of this and this was a gentle reminder that it is time to do it again.

Oh Mary, this looks so very good. Light but yet fills that need for pasta and I would eat pasta any time. Have made my copy and I must say that I always enjoy your blog but don't often post a comment. You are truly an inspiration.

I make a very similar recipe with linguini and without the chili pepper (tummy no like)...well maybe a touch of cayenne is ok.This has become a classic go-to pasta dish at our house...especially when lemons are at there best ;o)

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